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avocado chicken stuffed peppers

Avocado Chicken Stuffed Poblano Peppers

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 Mixing bowl
  • 1 Knife
  • 1 Cutting board
  • 1 Spoon
  • 1 Oven

Ingredients
  

  • 4 large poblano peppers
  • 2 tablespoon olive oil
  • 1 pound cooked chicken breast shredded
  • 1 ripe avocado diced
  • 1 cup shredded cheese
  • 1/2 cup salsa
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lime juiced
  • 2 tablespoon fresh cilantro chopped

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Slice the poblano peppers in half lengthwise and remove the seeds.
  • Drizzle olive oil on the baking sheet and place the peppers cut side up.
  • In a mixing bowl, combine the shredded chicken, diced avocado, shredded cheese, salsa, cumin, salt, and black pepper.
  • Squeeze lime juice over the chicken mixture and stir until well combined.
  • Fill each pepper half with the chicken mixture, pressing gently to compact it.
  • Bake the stuffed peppers in the preheated oven for 25-30 minutes or until the peppers are tender and the cheese is melted.
  • Remove from the oven and let rest for 5 minutes before serving.
  • Sprinkle chopped cilantro over the stuffed peppers before serving.

Notes

For extra flavor, consider roasting the poblano peppers briefly before stuffing them to enhance their sweetness and reduce bitterness. If you prefer a spicier dish, add chopped jalapeños to the chicken mixture. Be sure to use ripe avocados for creaminess and adjust seasoning to taste.
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